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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For the squash, I used a package of pre-cubed butternut squash, however feel free to peel and cut your own. Ingredients:
1 large butternut squash, cubed |
2/3 cup fresh parsley, chopped |
3 garlic cloves, finely chopped |
1 tablespoon lemon zest |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
2 tablespoons butter |
3 tablespoons all-purpose flour |
2 cups hot cream (or milk) |
1/4 teaspoon ground nutmeg |
3/4 cup grated gruyere, divided |
1/2 cup grated parmesan cheese |
1/4 cup plain breadcrumbs |
2 tablespoons melted butter |
Directions:
1. Pre-heat oven to 400 degrees.
2. Cook squash 3-5 minutes in boiling, salted water.
3. In a small bowl, mix parsley, garlic, and lemon zest.
4. In a baking dish, sprinkle squash with 1/4t salt, 1/8t pepper, and parsley mix; mix until squash is well coated.
5. Gratin sauce:.
6. In medium saucepan, melt 2T butter, add flour, stirring constantly.
7. Pour in hot cream, stir until boiling.
8. Remove pan from heat, add remaining salt and pepper, nutmeg, 1/2c Gruyere, and Parmesan.
9. Pour sauce over squash, stir to coat.
10. Topping:.
11. Combine remaining Gruyere with breadcrumbs, sprinkle on top of squash mixture.
12. Drizzle 2T melted butter on top of breadcrumb mix.
13. Bake for 30 mins, or until top is browned.
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